Gluten-free cupcakes with creme cheese icing. Oh, my.


  • 3 large eggs
  • 130g caster sugar
  • 90g ground almond
  • 90g quinoa flour
  • 1tsp vanilla essence
  • zest of 1 lemon


  1. Place eggs and sugar in a mixer with a whisk attachment and whisk until light and frothy.
  2. Fold in gently the rest of the ingredients and divide the mix between cupcake cases.
  3. Bake in a preheated oven to160˚ for 15/ 20 minutes.

Creme Cheese Icing:

  • 200g creme cheese
  • 100g unsalted butter room temperature
  • 50g icing sugar
  • 1tsp vanilla essence
  • a drop of pink food colouring (optional)


  1. Beat the butter and sugar together until light and creamy, add the creme cheese, Vanilla essence and food colouring and beat until smooth.
  2. Pipe on the top of cupcakes and decorated with summer berries and mint leaves.

Recipe courtesy of Quinola.